Portobello Burgers With Green Sauce and Smoked Mozzarella

Total Time
Prep 30 mins
Cook 13 mins

Rachael Ray

Ingredients Nutrition


  1. Heat a nonstick skillet over med-high heat; add in oil and mushroom caps.
  2. Season mushrooms with steak seasoning and saute 5 minutes on each side.
  3. Add in vinegar and coat the mushrooms in it.
  4. When the vinegar has evaporated, turn mushrooms cap side up and cover with sliced cheese.
  5. Turn off heat and cover pan with foil; let stand 2-3 minutes for cheese to melt.
  6. To make the sauce: add basil, parsley, capers, pignoli, garlic, and lemon juice in a food processor; pulse grind, until finely chopped and scrape into a bowl; stir in oil, salt, pepper, and cheese.
  7. Slather bun tops with green sauce; pile portobellos on bun bottoms and top with red onion slices and lettuce; cover with bun tops and serve.


Most Helpful

I love these. My family went vegetarian 8 months ago and I have had a ball finding new things to cook. These burgers are outstanding. It is a pesto topped portobello with smokey cheese YUM. I used smoked muenster and it was devine. Thanks NurseDi for posting this

amie atwood November 09, 2006

These burgers reminded me of warmer summer days when we ate them tonight. Both DH and I really liked this recipe and would have again. It's easy to make on a weeknight. While it was a little messy to eat, we didn't mind as we happily licked our fingers. Served with a black bean salad as we were a little short on side options. Thanks for posting!

Dr. Jenny January 08, 2013

This burger is absolutely amazing. We used a pre-made pesto that we like rather than the green sauce specified. We also used the montreal seasoning as a rub and "marinated" the mushrooms for about an hour prior to cooking and they came out quite well.

punkrock_mama July 21, 2011

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